Recipe: Pink Cookies
Pink cookies – or pink Valentine’s Day cookies are the perfect little treat for the upcoming love holiday next week. These cookies are gluten free, soft and chewy. The best kind of cookies. Secret ingredient? Cream cheese! Let’s bake up.
Ingredients
- 2 cups and 2 tablespoons of gluten free flour (with xanthan gum)
- 1 teaspoon of salt and baking soda
- 1/2 a cup of cream cheese, soft
- 3/4 a cup of salted butter, melted
- 1 cup of brown sugar, packed
- 1/2 of white sugar
- 1 tablespoon of vanilla
- 2 large egg yokes
- 1 cup of chocolate chips
- 10-15 chocolate melts
- 1/2 – 1 cup of pink sprinkles (bulk barn)
Don’t these cookies look so good and festive? They are just so much fun – pink cookies rock. Okay, here’s how to bake up a couple of dozen.
First, sift the flour baking soda and the salt into a separate bowl. In your mixer bowl, cream the sugars, cream cheese, and melted butter. Then add in the vanilla and egg yokes. Stir until well combined. Slowly add in the flour mixture about 1/2 a cup at a time. Once the flour is all incorporated, mix in the chocolate chips.
When the dough is mixed cover tightly in plastic wrap and put in the fridge for at least 4 hours. I sometimes freeze it, yet if you freeze it you’ll need to let it sit for no more than 25 minutes before you work the cookies.
So, after you dough has been chilled, set the oven to 375 degrees (my oven runs on convection, so I set it to 360). Then roll the dough into small 1 inch round balls.
I cooked a batch without flattening them – they weren’t as pretty and didn’t cook as evenly. So, I suggest flattening out the balls. Just press them with the palm of your hand and and you’ll be all set.
Bake for 10-13 minutes until the edges are a touch brown. Then, remove and let them cool for at least 20 minutes so they set. Dip in melted chocolate and top with sprinkles. They keep nicely in the fridge, yet I enjoy them at room temperature.
There you have it – some festive fun pink cookies to celebrate Valentine’s Day! Happy Saturday.
Recipe
Pink Cookies
Ingredients
- 2 cups and 2 tablespoons of gluten free flour with xanthan gum
- 1 teaspoon of salt and baking soda
- 1/2 cup of cream cheese soft
- 3/4 cup of salted butter melted
- 1 cup of brown sugar packed
- 1/2 cup of white sugar
- 1 tablespoon of vanilla
- 2 large egg yokes
- 1 cup of chocolate chips
- 10-15 chocolate melts
- 1/2 - 1 cup of pink sprinkles bulk barn
Instructions
- First, sift the flour baking soda and the salt into a separate bowl.
- In your mixer bowl cream the sugars, cream cheese, and melted butter.
- Then add in the vanilla and egg yokes. Stir until well combined.
- Slowly add in the flour mixture about 1/2 a cup at a time.
- Once the flour is all incorporated, mix in the chocolate chips.
- When the dough is mixed cover tightly in plastic wrap and put in the fridge for at least 4 hours. I sometimes freeze it, yet if you freeze it you'll need to let it sit for no more than 25 minutes before you work the cookies.
- So, after you dough has been chilled, set the oven to 375 degrees (my oven runs on convection, so I set it to 360). Then roll the dough into small 1 inch round balls. Coat in sprinkles before baking if you wish.
- I cooked a batch without flattening them - they weren't as pretty and didn't cook as evenly. So, I suggest flattening out the balls. Just press them with the palm of your hand and and you'll be all set.
- Bake for 10-13 minutes until the edges are a touch brown.
- Remove and let them cool for at least 20 minutes so they set. Then dip in melted chocolate and top with sprinkles.
